Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season to taste with salt and pepper.

Heat a large pan over medium-high heat and when hot, add the oil and lay chicken in the pan. Keep the chicken in a single layer and cook for 2-5 minutes per side. Transfer to a plate and keep warm. Do not clean the pan.

When all chicken is cooked, add the shallots with a pinch of salt and sauté soft and translucent but not brown, about 5 minutes, scraping any browned bits off the bottom of the pan. Add the garlic and tomato paste and cook until fragrant, about 3 minutes more. Add the wine and bring to a boil. Cook until the liquid is reduced by half and then add the broth and sprinkle gelatin on top. Simmer until the sauce reduces thickens a bit, about 5-10 minutes. Whisk in the butter and adjust seasoning to taste with salt and pepper, as desired. Serve over chicken breasts. Garnish with fresh herbs, if desired.